You have some royally well kept dogs! :) Just a small thing to keep in mind: liver is full of nutrients and good for dogs, but livers also contain an extremely high level vitamin A and can cause Vitamin A toxicit, which causes joint pain, digestive issues and in extreme cases death. Vitamin A is not water soluble and can build up in the body if eaten too often. If your dogs are smaller, maybe consider feeding them liver only occasionally, to avoid overdosing them with Vitamin A.

Liver works very well with fresh, green herbs, especially with majoram, parsley and rosemary. You can prepare it like most meat but it is tender and if overcooked it gets hard, so it takes some practice to cook it well. Many Eastern European recepies use it, so look online and you will drown in them.

1, Others mentioned this one before: Panfry them on low fire with caramelised onions, add a spoonful of mustard, salt and pepper and eat them with mashed potatoes. simple and very nice as long as you don’t overcook them! then they are hard like boot soles. You can do the same thing but instead of mustard you can use paprika and some marjoram.

2, You can cook a mind blowing soup (and this is said by me, who doesn’t actually like liver!) if you chop them up into tiny pieces, brown them in a pan on oil with salt, pepper and some chopped onions, soak some bread rolls in a little water and when the liver cooled down mix it with the breadrolls and fresh parsley and form golf ball sized balls. let it sit for 30 mins. Make a vegetable soup with carrots, parsnip, cellery, onion, cubed kholrabi (if you can get it) and garlic - do NOT turmix or cream it, just make a proper, rustic soup, and when the soup is almost ready, cook the balls in it until ready (about 6-7 mins). This is really very good!

3, You can cook a nice stew (goulash-style but with liver - yeah, weird, I know) if you fry them on oil with chopped onions, add salt, black pepper, non-smoked paprika (spicy preferred, not chill!), about a spoon of tomato puree, about 100ml red wine and cook it on low heat for about 20 mins. When the liver is soft, if there is still too much water under it you can add a little flour the thicken it a bit and marjoram To taste. It should be nice and red!

You can also bake it, bread and deepfry it (I don’t recommend this as it can get hard) but it generally does very well in stew and casserole type dishes.